Saturday, January 5, 2008

Almond-Cherry Scones

1/4 cup dried cherries (I used tart Montmonrecy from Trader Joes)
1/2 cup boiling water
1/4 cup rice flour
1/2 cup of corn flour
1/2 cup almond meal
1 tsp Xanthan Gum
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsp butter
1 tbsp sugar
1/4 cup sour cream (or yogurt if you prefer)

Pour the boiling water over the cherries and leave to rehydrate. Sttart cast-iron griddle heating Mix all dry ingredients together, then add butter. Blend butter in as if making pastry.
add sour cream, mix as well as possible. It will look lumpy at this point. Add the cherries and water and mix, just until blended.

Form into a rough "pancake" shape and plunk onto the griddle. Let it cook for about four minutes or so before cutting lines into the top. (The griddle should be turned to lowish)
When its firm enough, flip it over and cook on the other side.
Note: It did get a little overly brown, this might do better in the oven, or kept very low. It was still tasty, esp with cream cheese, for breakfast this morning (Sun, Jan 6th)


Debbie said...

This looks great. I LOVE scones. It would be great to bring to church. Thanks for the low-down on cookbooks. This is my first day being gluten-free, so I barely know where to start. It seems that every recipe calls for different flours.

CatherineMarie said...

Just take it slow. Get some rice flour, Xanthan gum, and maybe some potato flour or tapioca flour.

It will take some time to figure out what works for you. Feel free to ask any questions you need to